Nutella Swirled Pumpkin Pie.

A twist on traditional pumpkin pie – swirled with decadent Nutella and baked in a gingersnap crust.

A twist on traditional pumpkin pie - swirled with decadent Nutella and baked in a gingersnap crust. Recipe on

A swirly twirly pumpkin pie to add to your fall baking list. Isn’t she pretty?

Like gingerbread is to my Christmas, pumpkin pies are to my fall. Crunchy leaves, oversized sweaters, and pumpkin-spiced everything.

I usually cover my pumpkin pie with Cool Whip. Like… drown. My Thanksgiving dessert is typically a plate of Cool Whip and a side of my mom’s pumpkin pie. There’s nothing better. But this weekend, in true Sally fashion, I decided to wander down the unconventional route.  I swirled my traditional pumpkin pie with chocolate. Nutella, to be exact.

Nutella Swirled Pumpkin Pie

Oh. And I also did not have Cool Whip hiding my freezer like I thought. So thereyago.

Chocolate saves the day.

We’ve got a standard pumpkin pie here. Eggs, heavy cream, pumpkin, brown sugar, and spices. The smooth creamy pie filling lies on a bed of spicy crushed gingersnaps binded with melted butter. For those of you who fear pie dough, this is an easy patted-down style crust, which means no rolling or chilling! It’s very easy and stays together nicely.

How to make a Gingersnap Crust for Pumpkin Pie

Feel free to use homemade gingersnaps for your crust, but make sure they are crunchy and sturdy enough for the heavy filling. Or use a graham cracker crust, traditional pie crust, or even a chocolate cookie crust (Oreo crust – that would be good).

I loved the flavor of the crunchy gingersnaps. Each bite of the crust had a complex sweet, spicy and sultry kick to it.

A twist on traditional pumpkin pie - swirled with decadent Nutella and baked in a gingersnap crust. Recipe on

This was my first time trying pumpkin and Nutella together. Both items are almost always sitting in my pantry, but the thought never occured to me to combine them until last week. A total “aha!” moment. I truly feel that chocolate and pumpkin is an under-appreciated duo.  I recently fell in love with a Skinny Pumpkin Cheesecake Brownie and a Healthy Pumpkin Chocolate Chip Oatmeal Bar. This pie? Umm… not so healthy. Totally worth every decadent bite.

Here is a photo of the crust being made and the pie before going into the oven. Tip: warm, melted Nutella works best for swirling.

Nutella Swirl Pumpkin Pie

A twist on traditional pumpkin pie - swirled with decadent Nutella and baked in a gingersnap crust. Recipe on

There are so many wonderful pumpkin pie recipes out there, but I wanted something different to share.  Plus, I don’t think I could ever make my mom’s traditional pumpkin pie quite like she does.  You don’t mess with the best!

Nutella Swirl Pumpkin Pie

A twist on traditional pumpkin pie - swirled with decadent Nutella and baked in a gingersnap crust.


For the Crust:

  • 1 and 1/2 cups gingersnap cookie crumbs
  • 2 Tablespoons sugar
  • 5 Tablespoons unsalted butter, melted and slightly cooled

For the Filling:

  • 3 large eggs, room temperature
  • 15 ounce can pure pumpkin or 2 cups fresh pumpkin puree
  • 1/2 cup heavy cream
  • 1/2 cup packed dark brown sugar (or light brown sugar, I prefer dark)
  • 1 and 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger1
  • 1/4 teaspoon ground cloves1
  • 1/4 teaspoon nutmeg1
  • 1/2 teaspoon salt
  • 1/2 cup Nutella, warmed (or 4 oz melted high quality chocolate)


  1. Preheat oven to 350°F (177°C)  Spray 9 or 8 inch pie dish with nonstick spray. Set aside. Grind up gingersnap cookies into a fine crumb. Mix with melted butter, and sugar. Press into prepared pie dish. Do not press the crust far up the sides of the dish, or the cookies will end up burning. About halfway up the sides. Bake crust for 10 minutes and allow to slightly cool.
  2. In a large bowl, lightly whisk the eggs. Add the remaining ingredients (except for the Nutella) and stir to combine. Pour the mixture into pie crust. Drop spoonfuls of warmed Nutella (I usually kust stick in the microwave for 30 seconds) onto pie, swirling gently with a knife. Do not swirl too much, just lightly.
  3. Bake at 350F for 40-45 minutes or until the filling is set. The center will still look wet but will not "jiggle" too much. Allow to cool completely and serve at room temperature. Pie is good up to 4 days covered tightly and stored in the refrigerator. Pie freezes well, up to 2 months. Thaw overnight in the refrigerator.

Recipe Notes:

  1. 1 teaspoon pumpkin pie spice may be substituted for these spices.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

What is your favorite pumpkin pie recipe like?

And here is my Classic Pumpkin Pie recipe.


Try this easy pumpkin pie upgrade! Complete with delicious Nutella swirls
Want an upgrade to traditional pumpkin pie? Try my Nutella Pumpkin Pie recipe this Fall season!


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  2. Hey Sally,

    I have a question. I just put my pie in the oven and I’m not sure how it is going to turn out. I followed the directions and reserved a cup of the filling to mix with 1/2 cup of nutella. I did that and then plopped spoonfuls on top of the pie and tried to swirl it into the batter. I think I put way too much of the nutella mixture on top because it would not swirl at all. Did you use all of your nutella mixture? I had quite a bit left over and am afraid I used too much! I guess it will just not be as beautiful as yours!!

  3. Hi! I’m using this recipe as my first ever attempt at making a pumpkin pie from SCRATCH! (even using fresh pumkpin thankyouverymuch haha!) Im very excited and nervous, as I will be bringing this to work on Thanksgiving to share with my non-American office as a taste of the holiday. here’s my Q about the crust. I mixed as you said, baked for 10 minutes. I have never made a cookie crumb crust before so I dont know how it is supposed to turn out. after baking for 10 mins, it wasn’t like, a crust. not stuck together. its all packed in there but should it be more, I dont know how to explain, cohesive? or will that happen after I add the pie filling and do the final big bake. thanks!!

    • Hi Aislyn! That is so sweet of you to bake this pie for your coworkers. 🙂 The gingersnap crust must be preheated for the initial 10 mins or so to get the butter to bind the crust – then, when you add the filling and bake it for the remaining time, the crust will be much more compact underneath b/c of the longer bake time. I hope this helps 🙂

      • Well, I made the pie and brought it to work for Thanksgiving today (Im American but live in Turkey so I dont get a t-giving dinner) HUGE WIN!!! Everyone LOVED it! I am saving this recipe and doing it again for sure. Side note: I used chocolate cookies for the crust do to lack of gingersnap cookies. was delish!

      • Hi again Aislyn! I am so happy to hear that it was a hit! i love love love this pie and you are so sweet to make it for your coworkers. 🙂 love the chocolate cookie idea for the crust next time!

  4. I take that back 🙂 after waiting a little while longer is was more crusty

  5. I made this for a Thanksgiving treat, and it came out perfect — it was SOOO good! Will definitely be using more of your recipes 🙂

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  8. Wow- I bet this tastes wonderful! I love Nutella and Pumpkin, so this is going to have to be on my to do list:)

  9. HI Sally! So excited to try this pie for a “Friendsgiving” event. We only have one oven and we are trying to plan a lot of dishes. How early in advance could this pie be made and kept in the fridge and still be good??

    thanks! It looks amazing.

    • Hi Sarah! I suggest making this pie the day before (the morning before at the earliest). I feel as though the pie wouldn’t taste it’s best made much further in advance than that. I hope you all enjoy it!

  10. can I use pumpkin pie spice instead? If so, what amount would you suggest.

  11. I just made this and while it smells delicious (and I’m sure it will taste delicious!) — I didn’t accomplish the contrast of colors as your beautiful pictures portray. I can see the Nutella swirls beautifully, but, the pumpkin filling doesn’t look ‘orange’, but, instead looks like a light brown (but not as quite dark as the Nutella swirls). I used every ingredient listed and didn’t deviate at all from the recipe.

    I was wondering if this could have happened because I used a different brand of canned pumpkin which is a little darker even in the can (instead of Libby’s), or, if it’s because my filling was touching the hot pie pan (my crust didn’t seem to make it half way up the pan) and cooked faster? I cooked it for 40 minutes at 350… And, I’ve never had any inconsistencies with my oven temperature as compared to the dozens of recipes that I’ve made from your website.

    Just wasn’t sure if you might be able to shed any light to what I did wrong… I’d love to make again!! 🙂

    • Hi Amy! It must be the different brand of pumpkin. Libby’s is very bright orange from the special Dickinson pumpkins they use. Hope you enjoy its taste!

  12. Hello, my filling came out very liquid…which made swirling very hard…Pie is baking now, I hope it’s gonna come out ok…From your pic, your filling looks quite creamy…did you use canned pumpkin pure’ or homemade?

  13. Hi Sally,

    I am about to make this pie for friendsgiving and I noticed that in the directions it says to put the salt into the crust but in the ingredient list it shows the salt in the filling. Which one should I put the salt in?



  14. I made this today and it is delicious! However it is very runny- is it supposed to be like that? or did I made a mistake- baked 45 min and (i used a premade) crust was very brown, did not want to bake longer and chance burning. It is possible I used a pinch too much half and half so will measure more precisely next time.  Well, it is yummy and runny or not will get eaten!

  15. oops did I say half and half above? meant heavy cream!

  16. Hi Sally, I’m a huge fan, all your recipes are plain awesome. I live in the country of Georgia (not state) and there are no gingersnap cookies available here. Could you please help me to substitute it? I noticed one of the comments suggested chocolate cookies, but I really want the pie to have ginger flavor as well.

  17. Can this pie sit out at room temperature for a few hours or will it go bad?

  18. Hi there.  Tried your Pie recipe with half and half ever? For those with dairy issues! 

  19. Ever since I made your cake batter cookies I have been obsessed with your blog – it’s my baking Bible and your books are on my Christmas list this year! I’m intermediate in my baking, yet I’ve never made a pie. I made the crust and guessed on how to arrange it in the pan (thick in the bend of the pan). It turned out great! Though I did envision the crust being thicker, i.e. a greater ratio of crust to pie. I imagine I could double the recipe for the crust only, but I’m not sure how to accomplish a restaurant pie crust. Regardless, this recipe is fantastic, you’re amazing, and thank you for another delicious and easy recipe!

  20. This looks wonderful! Question: is the time based on anything specific? I usually make my recipe per the Libby’s direction and it’s a start-off at 425 then down to 350 and bakes a total of 50 minutes or so. Do you find any difference in the consistency?

  21. could you do this pie with a cream cheese swirl instead? i was thinking it might be too thin and just mix in:(

  22. I just made this pie and it is gorgeous…can’t wait to taste it!

  23. Great pie! Nutella did sink to the bottom though cos the batter was very liquidy, so now it’s in there as a sneaky surprise! I used mashed roasted pumpkin which I think contains more water than the canned version (we don’t have canned pumpkin in Australia). 2 cups worked well and it set really nicely. I also used a biscuit base with ground ginger snap biscuits subbed for 1/4 of the flour for the dough. Worked really well! Thanks for a great recipe – was a hit at our thanksgiving down under (Australia)! 

  24. I made this for Thanksgiving, using a brand other than Libby’s and using a graham cracker crust.  It turned out great, but it was so rich that my nutella loving son couldn’t finish his slice.  Though, after perusing the comments, I wonder if using not Libby pumpkin puree might have something to do with it.  Because of the wonderful taste, I will try this again.  Thank you for sharing this recipe!

  25. This was an AMAZING pumpkin pie and will forever be a holiday staple. I threw a Christmas dinner and this was an additional pie that I made to test it out. Wow, was it amazing. I used Sally’s graham cracker crust because I couldn’t find ginger cookies and it was so delicious. I’m telling you the kind of delicious that you have pie for breakfast tge following morning – love you Sally!

  26. I thought about perhaps using a springform pan, and mixing this recipe with a cheesecake hybrid. What do you think about that?

  27. Thanks for this! I’m living in Germany and I’ve been looking for a pie recipe that has mostly ingredients that I can find here. Although I’ll have to substitute for the brown sugar, everything else fits the bill with a huge plus – Germans LOVE Nutella!!

  28. Hi Sally

    Having such great reviews and the look of these pictures, I cant wait to try the pie. I have never made a desert with pumpkin before and couldn’t find canned pumpkin here in India. Though we do have a lot of fresh pumpins. Can you suggest how to go about the puree? Any particular colour or ripeness of pumpins that I should look for?

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